Irresistible Peanut Butter Cup Chocolate Roll

Why Make This Recipe

If you love peanut butter and chocolate, this Peanut Butter Cup Chocolate Roll is the perfect treat for you! It’s a delightful combination of rich chocolate cake and creamy peanut butter filling, all topped with a luscious chocolate ganache. This dessert is great for any occasion, from birthday parties to cozy family gatherings. With its impressive look and amazing taste, it’s sure to wow anyone who takes a bite.

How to Make Irresistible Peanut Butter Cup Chocolate Roll

Ingredients

• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs, at room temperature
• ¾ cup granulated sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• ¼ cup milk
• ¾ cup creamy peanut butter
• ½ cup powdered sugar
• ½ cup heavy cream
• 1 tsp vanilla extract
• 1 cup chopped peanut butter cups
• ½ cup heavy cream (for ganache)
• ¾ cup semi-sweet chocolate chips

Directions

1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat the eggs and granulated sugar on high speed for 4-5 minutes until thick and pale. Mix in the vegetable oil, milk, and vanilla extract.
4. Gently fold the dry ingredients into the wet ingredients until smooth. Pour the batter into the prepared pan and spread it with a spatula.
5. Bake for 10-12 minutes or until the cake springs back when touched. Invert the cake onto a kitchen towel dusted with powdered sugar and roll it up; let it cool completely.
6. For the filling, mix the peanut butter and powdered sugar until smooth, then gradually add the heavy cream and vanilla. Fold in the chopped peanut butter cups.
7. Once the cake cools, unroll it carefully and spread the filling evenly. Roll it back up without the towel, with the seam side down.
8. For the ganache, heat the heavy cream until steaming, then pour it over the chocolate chips and stir until smooth. Drizzle it over the cake.
9. Chill for 30 minutes to set the ganache, then slice and serve, optionally garnished with extra peanut butter cups.

How to Serve Irresistible Peanut Butter Cup Chocolate Roll

Serve your Peanut Butter Cup Chocolate Roll chilled or at room temperature. Cut it into slices and place them on dessert plates. You can add a dollop of whipped cream or some extra chopped peanut butter cups on top for an even more delicious presentation. This dessert pairs perfectly with a glass of cold milk, making it a hit with kids and adults alike.

How to Store Irresistible Peanut Butter Cup Chocolate Roll

To store the chocolate roll, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it. Just make sure to wrap it well and use it within 2-3 months. Thaw it in the refrigerator before serving.

Tips to Make Irresistible Peanut Butter Cup Chocolate Roll

• Make sure your eggs are at room temperature for better volume when beating.
• Don’t overmix the batter after adding dry ingredients; gentle folding keeps the cake light and fluffy.
• Use a kitchen towel dusted with powdered sugar to prevent sticking when rolling the cake.
• Let the ganache cool slightly before drizzling it on the cake for a smoother finish.

Variation

You can switch things up by using crunchy peanut butter instead of creamy for added texture. You can also add a layer of sliced bananas or strawberries into the filling for a fruity twist.

FAQs

1. Can I use a different nut butter?
Yes! You can easily substitute almond butter or cashew butter if you prefer.

2. Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend.

3. How can I make this roll ahead of time?
You can bake the cake and prepare the filling the day before. Just assemble and add the ganache on the day you plan to serve it.

Peanut Butter Cup Chocolate Roll

A delightful combination of rich chocolate cake and creamy peanut butter filling topped with luscious chocolate ganache, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs, at room temperature for better volume when beating
• ¾ cup granulated sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• ¼ cup milk

For the filling

• ¾ cup creamy peanut butter
• ½ cup powdered sugar
• ½ cup heavy cream
• 1 tsp vanilla extract
• 1 cup chopped peanut butter cups for added texture

For the ganache

• ½ cup heavy cream for ganache
• ¾ cup semi-sweet chocolate chips

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat the eggs and granulated sugar on high speed for 4-5 minutes until thick and pale.
4. Mix in the vegetable oil, milk, and vanilla extract.
5. Gently fold the dry ingredients into the wet ingredients until smooth.
6. Pour the batter into the prepared pan and spread it with a spatula.

Baking

1. Bake for 10-12 minutes or until the cake springs back when touched.
2. Invert the cake onto a kitchen towel dusted with powdered sugar and roll it up; let it cool completely.

Filling

1. For the filling, mix the peanut butter and powdered sugar until smooth.
2. Gradually add the heavy cream and vanilla, then fold in the chopped peanut butter cups.

Assembly

1. Once the cake cools, unroll it carefully and spread the filling evenly.
2. Roll it back up without the towel, with the seam side down.

Ganache

1. For the ganache, heat the heavy cream until steaming, then pour it over the chocolate chips and stir until smooth.
2. Drizzle it over the cake.

Serving

1. Chill for 30 minutes to set the ganache, then slice and serve, optionally garnished with extra peanut butter cups.

Notes

Store the chocolate roll wrapped tightly in plastic wrap or aluminum foil in the refrigerator for 3-4 days. For longer storage, freeze it well wrapped for 2-3 months and thaw in the refrigerator before serving.

Emma